The Martha Stewart Living Cookbook (113 page)

MAKING BISCOTTI

For wonderfully crisp biscotti, follow these simple steps:

1. After mixing the dough, use your hands to pat it into a long loaf. Be sure to flatten it in the middle and to keep the ends the same width as the rest.

2. Once the loaf has been baked, let it cool for 15 minutes before cutting into slices. If the loaf is too hot, the slices may crumble; if allowed to sit too long, the loaf will be difficult to slice. Using a serrated knife is the best way to cut cleanly.

3. You do not want the biscotti to become too hard to eat, so watch them closely after about 10 minutes, and take them out of the oven when they are just starting to turn golden around the edges. Let the biscotti cool completely on the baking sheet so they get perfectly crisp and dry, ideal for dunking into espresso or your favorite dessert wine.

cornmeal biscotti with dates and almonds

MAKES ABOUT 24

The biscotti may be stored in an airtight container at room temperature for up to 2 weeks.

1¼ cups all-purpose flour

1¼ cups yellow cornmeal

½ teaspoon baking powder

½ teaspoon salt

6 tablespoons unsalted butter, room temperature

1 cup sugar

2 large eggs

2 teaspoons pure orange extract

1 tablespoon freshly grated orange zest

1 cup chopped pitted dates

1 cup chopped almonds

1 teaspoon anise seed

1.
Preheat the oven to 350°F, with a rack in the center. Line a baking sheet with parchment paper, and set aside. Combine the flour, cornmeal, baking powder, and salt in a medium bowl, and mix thoroughly with a whisk or fork; set aside.

2.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium speed until smooth. Add the sugar, and beat until light and fluffy. Beat in the eggs 1 at a time until well combined; beat in the orange extract.

3.
Add the flour mixture; beat on low speed until just combined. Add the orange zest, dates, almonds, and anise seed, and beat until combined.

4.
Transfer the dough to the prepared baking sheet; using your hands, pat into a log that is roughly 14 × 3½ inches. Bake until firm, lightly browned, and slightly cracked on top, 30 to 35 minutes. Remove from the oven; let cool 15 minutes.

5.
Transfer the log to a cutting board, leaving the parchment behind on the sheet. Using a serrated knife, cut the log crosswise into ½-inch-thick slices. Arrange the slices on a baking sheet. Bake until they just begin to brown at the edges, 15 to 18 minutes, rotating the pan halfway through. Remove from the oven; let cool on the baking sheet.

almond macaroons

MAKES 12

The cookies can be stored in an airtight container at room temperature for up to 5 days.

4 ounces almond paste (about 5½ tablespoons)

½ cup confectioners’ sugar, plus more for dusting

Pinch of fine salt

1 large egg white

¼ teaspoon pure vanilla extract

¼ cup sliced almonds

1.
Preheat the oven to 300°F. Line a baking sheet with parchment paper, and set aside. Place the almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until the mixture looks crumbly, about 3 minutes. Add the egg white and vanilla. Continue beating until the mixture is smooth and thick, about 3 minutes more.

2.
Drop 12 even tablespoons of batter about 2 inches apart on the lined baking sheet; place 2 almond slices on each mound of dough. Bake the cookies, rotating the baking sheet halfway through, until golden brown, 20 to 25 minutes. Transfer the cookies to a wire rack; let cool completely. Just before serving, lightly dust with confectioners’ sugar.

key lime bars

MAKES 16

This recipe is based on the famous Key Lime pie from Joe’s Stone Crab restaurant in Miami Beach. If you can’t find Key limes, use regular fresh lime juice. The bars will keep, wrapped in plastic, in the refrigerator for up to 3 days.

5¾ ounces graham crackers (about one-third of a 1-pound box), ground to fine crumbs in a food processor (1 cup plus 2½ tablespoons)

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cup sugar

5 tablespoons unsalted butter, melted

3 large egg yolks

1½ teaspoons finely grated lime zest (about 2 limes)

1 can (14 ounces) sweetened condensed milk

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cup fresh Key lime juice (about 20 Key limes)

¼ cup heavy cream

2 Key limes, thinly sliced into half-moons, for garnish

1.
Preheat the oven to 350°F. Stir together the crumbs, sugar, and butter in a small bowl. Press evenly onto the bottom of an 8-inch-square glass pan. Bake until dry and golden brown, about 10 minutes. Let cool in the pan on a wire rack. Leave the oven on.

2.
Place the egg yolks and zest in the bowl of an electric mixer fitted with the whisk attachment; beat on high speed until the mixture is very thick, about 5 minutes. On medium speed, pour in the condensed milk in a steady stream, scraping down the sides of the bowl. Beat on high speed until thick, about 3 minutes. On low speed, add the lime juice; mix until just combined.

3.
Pour the filling over the crust; spread evenly. Bake until just set, about 10 minutes. Let cool completely on a wire rack. Cover with plastic wrap; chill at least 4 hours or overnight.

4.
When ready to serve, beat the heavy cream until stiff peaks just form. Cut dessert into 1½ × 2-inch rectangles. Garnish each bar with whipped cream and a slice of Key lime.

double chocolate brownies

MAKES 9 LARGE OR 16 SMALL SQUARES

Store brownies in an airtight container at room temperature for up to 3 days.

6 tablespoons unsalted butter, plus more for the pan

6 ounces good-quality semisweet chocolate, coarsely chopped

¼ cup unsweetened cocoa powder (not Dutch-process)

¾ cup all-purpose flour

¼ teaspoon baking powder

¼ teaspoon salt

1 cup sugar

2 large eggs

2 teaspoons pure vanilla extract

1.
Preheat the oven to 350°F. Line a buttered 8-inch-square baking pan with foil or parchment paper, allowing 2 inches to hang over the sides. Butter the lining (excluding overhang); set the pan aside.

2.
Put the butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until the butter and chocolate are melted. Let cool slightly.

3.
Whisk together the flour, baking powder, and salt in a separate bowl; set aside.

4.
Put the sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add the chocolate mixture; beat until combined. Add the flour mixture; beat, scraping down the sides of the bowl, until well incorporated.

5.
Pour the batter into the prepared pan; smooth the top with a rubber spatula. Bake until a cake tester inserted into the brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in the pan, about 15 minutes. Lift out the brownies; let cool completely on a wire rack before cutting into squares.

warm cream cheese brownies

MAKES 12

for the cream cheese batter

6 ounces cream cheese, room temperature

4 tablespoons unsalted butter, room temperature, plus more for the pan

½ cup sugar

2 large eggs

1 teaspoon pure vanilla extract

2 tablespoons all-purpose flour

½ cup semisweet chocolate chips (3½ ounces)

for the chocolate batter

4 ounces unsweetened chocolate

4 ounces semisweet chocolate

6 tablespoons unsalted butter

4 large eggs

1½ cups sugar

2 teaspoons pure vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 cup semisweet chocolate chips (7 ounces)

1.
Preheat the oven to 325°F. Butter a 9 × 13-inch baking pan; set aside. Make the cream cheese batter: Beat the cream cheese, butter, and sugar in the bowl of an electric mixer fitted with the paddle attachment until well blended. Add eggs, 1 at a time, beating well and scraping down the sides of the bowl at least once. Add the vanilla, and beat until combined. Using a large rubber spatula, fold in the flour and chocolate chips.

2.
Make the chocolate batter: Melt the chocolates and butter in a medium heatproof bowl set over a pan of barely simmering water. Remove the bowl from the heat, and let cool completely.

3.
In a large bowl, using a handheld whisk, beat the eggs, gradually adding the sugar, until the mixture is thick and pale. Whisk in the cooled chocolate mixture. Add the vanilla, and combine well.

4.
Combine the flour, baking powder, and salt in a medium bowl, and fold into the chocolate mixture. Fold in the chocolate chips. Measure out about ½ cup chocolate batter, and set aside. Spoon the rest of the batter into the prepared baking pan, and spread the cream cheese batter evenly over the top. Drop the reserved chocolate batter in dollops on top. Run a knife or offset spatula all the way through the batters to create a swirling effect.

5.
Bake until a cake tester inserted near the edges comes out clean, about 35 minutes. The center will still be fairly soft, but it will continue to firm after being removed from the oven. Transfer to a wire rack; let cool in the pan before cutting into squares.

peanut butter swirl brownies

MAKES 9 LARGE OR 16 SMALL SQUARES

Store brownies in an airtight container at room temperature for up to 3 days.

for the batter

8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus more for the pan

2 ounces good-quality unsweetened chocolate, coarsely chopped

4 ounces good-quality semisweet chocolate, coarsely chopped

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cup all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

¾ cup granulated sugar

3 large eggs

2 teaspoons pure vanilla extract

for the filling

4 tablespoons unsalted butter, melted

½ cup confectioners’ sugar

¾ cup smooth peanut butter

¼ teaspoon salt

½ teaspoon pure vanilla extract

1.
Preheat the oven to 325°F. Line a buttered 8-inch-square baking pan with foil or parchment paper, allowing 2 inches to hang over the sides. Butter the lining (excluding the overhang); set the pan aside.

2.
Make the batter: Put the butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.

3.
Whisk together the flour, baking powder, and salt in a separate bowl, and set aside.

4.
Whisk the granulated sugar into the chocolate mixture. Add the eggs, and whisk until the mixture is smooth. Stir in the vanilla. Add the flour mixture; stir until well incorporated.

5.
Make the filling: Stir together the butter, confectioners’ sugar, peanut butter, salt, and vanilla in a bowl until smooth.

6.
Pour one-third of the batter into the prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of the batter. Drizzle the remaining batter on top, and gently spread to fill the pan. Place dollops of the remaining filling on top.

7.
With a butter knife, gently swirl the filling into the batter, running the knife lengthwise and crosswise through the layers. Bake until a cake tester inserted into the brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in the pan, about 15 minutes. Lift out the brownies; let cool completely on a wire rack before cutting into squares.

coconut swirl brownies

MAKES 9 LARGE OR 16 SMALL SQUARES

for the filling

2 tablespoons granulated sugar

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cup sweetened condensed milk